Japan Eats!
Канал маалыматтары
Japan Eats!
What is Japanese food? Sushi, or ramen, or kaiseki? What about Izakaya? Akiko Katayama, a Japanese native, New York-based food writer and director of the New York Japanese Culinary Academy, tells you all about real Japanese food and food culture. With guests ranging from sake producers with generati...
Жаңы эпизоддор
379 эпизод
Global Kura: Japanese-American Sake Collaborations
Our guest is Timothy Sullivan who has over 17 years of experience teaching about sake. In 2007, he was awarded the prestigious title of Sake Samurai...
What Is The Difference Between Japanese Restaurants In Japan And The U.S.?
Our guests are Yusuke Fukuzaki and Ryo Yamazaki, co-owners of SSAW www.ssawbrooklyn.com/ in Brooklyn, New York. The duo opened SSAW in November 2024...
Ask The 18th Generation Priest: What Is Zen And How Do You Practice It Daily?
Our guest is Reverend Dr. Masaki Matsubara who is an eighteenth-generation Zen priest in the Japanese Rinzai tradition. His career is unique and impre...
‘Read The Room’ Mindset: What Makes Japanese Culture Unique?
Our guest is Joshua Walker who is the President and CEO of Japan Society https://japansociety.org/ in New York. Joshua has a very intriguing backgro...
Waltz: Japanese Cocktail Culture Expressed in Seasonality
Our guest is Gento Torigata https://gentotorigata.com/ who is the owner and mixologist of Waltz https://waltzbar.uk/ in East London. After diverse...
Pioneering Sustainable Plant-Based Protein With Koji
My guest today is Tim Fronzek who is a co-founder of Nosh.bio https://www.nosh.bio/ based in Berlin, Germany.
Plant-based protein has b...
Inspiring The World With Japanese Fermentation Culture And Traditions
Our guest is Takashi Sato who is the 8th generation family member of Sanjirushi Jozo in Mie Prefecture and the president of San-J International https:...
The Spirit of Japan: Passing Down The Tradition Of Shochu In The Modern Era
https://yamatozakura.com/
https://www.thespiritofjapan.com/
Our guests are Stephen Lyman and Joseph Overbey who have produced th...
SingleThread: Weaving Japanese And Californian Ethos Together
Our guest is Kyle Connaughton, who is the chef/owner of SingleThread https://singlethreadfarms.com/ in California. SingleThread is a very unique farm,...
From Masa To Nami Nori: A Culinary Journey of Chef Taka Sakaeda
Our guest is Takahiro Sakaeda who is the chef/partner of Nami Nori https://www.naminori.us/. Nami Nori is a unique concept of temaki sushi bar that s...
A Japanese Toji Dedicated to Making Sake In America For Over 20 Years
Our guest is Takumi Kuwabara who is the toji or brewmaster at SakéOne in Forest Grove, Oregon.
SakéOne (https://www.sakeone.com/) is a u...
After Two Michelin Stars In London, A Chef Returns To Japan To Reimagine Kaiseki
Our guest is Yoshinori Ishi who is the executive chef and producer of Auberge TOKITO https://www.aubergetokito.com/en/ in Tachikawa, Tokyo. Chef Ishi...
Cooking Authentic Kaiseki Cuisine in New York For Two Decades
Our guest is Isao Yamada who is the chef-owner of Yamada https://www.yamadanewyork.com/ in New York. He was classically trained in Kyoto as a Kaiseki...
Merging French And Japanese Cuisines In Harmony
Our guests are Rahul Saito and Mitsu Nagae. Rahul is the owner and Mitsu is the co-owner and executive chef at l’abeille https://www.labeille.nyc and...
A Ginza Sushi Chef Who Connects Authenticity And Evolution
Our guest is Takatoshi Kadowaki who is the chef-owner of Sushi Kadowaki https://sushi-kadowaki.jp/eng/ in Tokyo. He started his sushi-chef training a...
A Career In Sake: Curating Sake Lists, Collaborating With Breweries And Educating Future Professionals
Our guest is Daniel Bennett who is the sake sommelier at Sushi-san www.sushisanrestaurant.com and The Omakase Room at Sushi-san www.theomakaseroom.com...
Heavensake: Traditional Sake Made In The Style of Champagne
Our guests are Régis Camus and Carl Hirschmann, co-founders of Heavensake https://www.heavensake.com/, which was founded in 2016.
Heaven...
Hilo Beverly Hills: Earnest Pursuit Of Deliciousness With Hawaiian Hospitality
Our guest is Hilo Mahelona who is the chef and founder of Hilo Beverly Hills https://www.hilobh.com/ in Los Angeles, California.
Growing...
Noma Kyoto 2024 Recap And The Future Of Noma
Our guest is Thomas Frebel who is the creative director at Noma https://noma.dk/. Noma is the famed restaurant in Copenhagen with numerous accolades,...
How A Bowl Of Ramen Changed The Whole Life Of An American
Our guest today is Tim Anderson who is a chef and food writer based in London. Tim’s early interest in Japanese food led him to global adventures in...
The First Sake Brewery In The U.K. Promotes The True Market Value of Japanese Traditions
Our guest is Kumiko Hashimoto who grew up in the family of the 200-year-old sake brewery in Osaka. She now plays a key role at Dojima Sake Brewery ht...
Mandaracha In Kyoto: A Frenchman’s Quest For Japanese Tea
Our guest is Alexander Nicolau who is the founder of Mandaracha https://www.mandaracha.com/ in Kyoto, which opened in 2019. Originally from France, A...
The Joy Of Making Soy Sauce With A Winery Partner in Bordeaux
And my guest today is Toshio Shinko who is the fifth-generation owner of Marushin Honke in Wakayama Prefecture, Japan. The company was founded in 188...
Merging Michelin-style French Cuisine And Japanese Home Cooking Seamlessly
Our guest is Emily Yuen who is the executive chef at Lingo https://www.lingobk.com/, a unique Japanese American restaurant in Brooklyn, New York.
The First Japanese Culinary School Opened In London
Our guest today is Yoshihiko Shida who is the chief Instructor of Tokyo College of Sushi & Washoku London www.sushicollege.uk, which opened in Septemb...
What Is Ikigai? Restaurant Ikigai Exemplifies The Idea
Our guest is Rafal Maslankiewicz who is the chef at Ikigai www.ikigai.nyc in New York, which opened in July 2024. Ikigai is a very unique concept. F...
Shojin Ryori: Healthy, Sustainable Japanese Plant-based Diet
Our guest is Kakuho Aoe https://www.instagram.com/kakuhoaoe_nakamichi0316/ who is the chief Buddhist priest of the Ryokusenji Temple in Asakusa, Tokyo...
Japanese Rice: A Culinary Delight And A Symbol Of Spirituality
Our guest is Jun Mattison who is the assistant manager at The Rice Factory New York https://trf-ny.com/. The Rice Factory New York is an importer, wh...
Sushi by Scratch: America’s Own Omakase Sushi
Our guest is Phillip Frankland Lee who is the chef/owner of Sushi by Scratch. Sushi by Scratch Restaurants began in Los Angeles and New York marks it...
Boken Adventures: Connecting Centuries-Old Sake Breweries And American Tables
Our guest is George Kao who is the head of sales at Boken Sake https://www.drinkboken.com/ based in New York. Boken Sake is a unique concept. The c...
What Is Anko: The Key Ingredient of Japanese Sweets
Our guest is Ririko Tatsumi who is the founder of Annn based in New York. Annn is truly a unique concept. Traditional Japanese sweets are called Wag...
Tips For Pairing Sake And Non-Japanese Food
Our guest is John Gauntner who is one of the world’s leading non-Japanese sake experts and educators. He has been writing and lecturing about sake si...
Yama Seafood: Forward-minded Authentic Japanese Seafood Purveyor In America
Our guest is Nobu Yamanashi who is the president of Yama Seafood based in New Jersey.
Founded in 1980 by his father Kengo Yamanashi, Yam...
A Delicate California Wine Made To Be Paired with Japanese Food
Our guest today Xander Soren who is the founder of Xander Soren Wines https://xandersorenwines.com/ .
Xander Soren Wines is a unique bo...
Bringing Japanese Premium Ingredients To Non-Japanese Chefs In The U.K.
Our guest is Stuart Turner who is the Founder & CEO of SushiSushi https://www.sushisushi.co.uk/ based in Sheffield in the United Kingdom. Stu founded...
Former Chez Panisse Chef Inspires (And Is Inspired by) Food Communities in Japan
Our guest is Jerome Waag who is the former chef at the legendary farm-to-table restaurant Chez Panisse in Berkeley, California.
Jerome m...
Japanese Wine Is Getting Exciting!
Our guest is Shiho Tanaka who is the head sommelier at Tsukimi, the Michelin-starred kaiseki restaurant in the East Village, Manhattan. The restaurant...
Trained By Masters From Age 15: A Japanese Chef Shares the Tradition on the Global Stage
Our guest is Makoto Okuwa, who is the chef/partner of multiple, highly popular Japanese restaurants in the U.S. and other major cities in the world, i...
Mouthfeel: The Key To Understanding Japanese Food Culture
Our guest is Elizabeth Andoh, who joined us 14 times and shared her truly deep insight into traditional Japanese food culture.
Elizabeth...
I Bought A Kominka (Vintage House) In Japan
Our guest is Hannah Kirshner who is a food stylist and author of Water, Wood, and Wild Things published in 2021. She joined us in Episode #223 to disc...